Americas Test Kitchen Crisp Roasted Potatoes Recipes

HOME FRIES - FROM AMERICA'S TEST KITCHEN

Steps:

• Don't skip the baking soda in this recipe
• It's critical for home fries with just the right crisp texture
• Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F
• Bring 10 cups water to a boil in a Dutch oven over high heat
• Add potatoes and baking soda
• Return to boil and cook for 1 minute
• Drain potatoes
• Return potatoes to Dutch oven and place over low heat
• Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes
• Remove from heat
• Add butter, 1 1/2 teaspoons salt and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
• Remove baking sheet from oven and drizzle with 2 tablespoons oil
• Transfer potatoes to baking sheet and spread into even layer
• Roast for 15 minutes
• While potatoes roast, combine onions, remaining 1 tablespoon oil, and 1/2 teaspoon salt in bowl
• Remove baking sheet from oven
• Using thin, sharp metal spatula, scrape and turn potatoes
• Clear about 8 by 5-inch space in center of baking sheet and add onion mixture
• Roast for 15 minutes
• Scrape and turn again, mixing onions into potatoes
• Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes
• Stir in chives and season with salt and pepper to taste
• Serve immediately

PERFECTLY ROASTED POTATOES

Steps:

• Place a rack in the lowest position in your oven and preheat to 425°F. Halve potatoes lengthwise.
• Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water-enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
• Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.
• Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.
• Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 500°F or as high as it goes.
• Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
• Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20-25 minutes.
• Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.